By Tony Tantillo


NEW YORK (CBS 2) – As Thanksgiving approaches, shoppers will need to finalize their menu now if they want to avoid the long lines and chaotic supermarkets on Wednesday and Thursday.

Lucky for you, CBS 2’s Tony Tantillo has Tolani Wine Restaurant Chef David Rotter’s two distinct mouth-watering recipes that are both healthy and tasty for your Thanksgiving: Pomegranate Zucchini Stuffing and Duck and Candied Yam Stuffing.

Pomegranate Zucchini Stuffing

1 cup onion- small diced

1 cup carrot- small diced

1 cup celery- small diced

5 zucchini

1 loaf cranberry walnut bread- small diced

2 pomegranates (seeds removed and cleaned)

1 orange- zested

1 lemon-zested

1 cup vegetable stock

Method:

Begin by sautéing onions, carrot, and celery on low heat until soft.  Next, cut up four zucchini and sauté, in a separate pan, until golden brown. Mix vegetables, bread, zest, vegetable stock and pomegranate seeds (reserve some seeds for garnish) until well blended. Add salt and pepper to taste and place in a baking pan.  Slice remaining zucchini in thin rounds, and layer them around the perimeter of the baking dish.  Bake at 350 degrees for twenty five minutes.  Garnish with the remaining seeds and enjoy.

Duck and Candied Yam Stuffing

1 cup onion- small diced

1 cup carrot- small diced

1 cup celery- small diced

4 medium sized sweet potatoes (small diced)

¼ cup butter

2tblspoon ground cinnamon

¼ cup brown sugar

4 duck legs- (confit)

1 Pullman brioche loaf

1 bunch parsley

1 1/2 cup chicken stock

Method:

Begin by sautéing onions, carrots and celery on low heat until soft.  In a separate pan, sauté sweet potatoes with butter, cinnamon and brown sugar until potato is soft and candied.   Dice Pullman brioche into small pieces.  Pull the meat off the duck legs.  Combine all ingredients in a bowl with chicken stock and season with salt and pepper.  Mix well and place in roasting pan.  Bake at 350 degrees until top begins to brown.  Garnish with parsley and enjoy.

You can learn more about Tolani Wine Restaurant here.



Tony Tantillo